Bacon- Bourbon Chocolate Chunk Cookies

posted by Lori Lange

This is a fun cookie recipe incorporating bacon, bourbon and chocolate. It’s unique and delicious!

One of the fun things about our new house is that the previous owners built an entertainment area over the garage. I took one look at it and said, “I want this house!” We really love to have friends over and entertain, so it was a big, big draw. There is a large bar, a pool table and a small dance floor. My husband has been renovating it since we moved in to give it a rustic Tahoe feel. We had neighbors over recently, and one of our older friends requested a glass of Maker’s Mark Whisky. We’re not typically whisky drinkers in our house, so we had to tell him we didn’t have any. The very next day, I (coincidentally) received an email from the folks at Maker’s Mark, sharing a cookie recipe from their recipe collection.

Well, I had a little back-and-forth chat with them, and they ended up sending me a bottle to sample. We were happy to add it to our bar so future guests can enjoy Maker’s Mark. And I was thrilled to use it to make these Bacon- Bourbon Chocolate Chunk Cookies! I adapted the recipe slightly, but I’m sure the result was just the same.

My husband says, “They’re a total score!” You can definitely taste the bacon in there since you use some of the bacon fat as part of the fat in the recipe. My son took some to school and said that he barely got to eat them because his friends were all fighting over his BACON COOKIES!

The alcohol burns out in the baking process, so you don’t need to worry about whether or not you should be serving these cookies to kids. Everyone can eat them! Thanks to Maker’s Mark for the sample whisky. We really enjoyed the recipe! It was my first time making bacon cookies, and you know what?? Bacon cookies are a very good thing indeed!

Directions:

1. In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You'll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified.

2. Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate (hint: if you want your cookies to look really pretty, save a few bacon and chocolate pieces to add to the top of each cookie dough blob before baking). Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart.

3. Bake 9 to 11 minutes, or until the cookies are lightly browned. Let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely.

4. Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.

Excellent post for bacon, bourbon and chocolate chip cookie lovers, Lori! Killer that you have a dance flour in your new house along with a bar for entertaining. My parents were that way with our pool table, bar, card playing table and swimming pool. The more, the merrier! I love bourbon (recently posted Wicked Black Magic Brownies…but, the bourbon is drizzled on and not baked out). Thanks for sharing, girl. Pinned!

Your house sounds like so much fun! I mean a dance floor? Come on that is pretty cool! And so are these cookies! I love adding just a little bourbon for flavor, but I have never done the bacon and chocolate thing yet. I really need too! These look awesome!

Lori, I can see where the bourbon and bacon would really go together anyway, doesn’t everything go with bacon and bourbon? I’m gonna give it a try! BTW, do these cookies need to be stored in the fridge?
Thanks for another great recipe!
Tina

Glad to hear lots of people were on the bacon cookie train! Everyone at my work just give me a crazy look when I brought in bacon cookies once. Love how you used bacon fat as well (and your side note to not use turkey bacon lol)

Bacon AND booze in cookies?! YES! And that home bar – I’m totally coming over and partying with you, Lori

postedSep 29, 2013 10:51 AM

Margaret

I made these yesterday in preparation for for my cooking club – the theme was liquor and everything made had to have liquor. They are addicting, my DIL said they were amazing and she took the recipe to make some for her coworkers. I used a different brand of chocolate, as that was what I had on hand, otherwise, made exactly as recipe calls for. Cooking club is today so we’ll see what the ladies think of my cookies.

postedOct 1, 2013 8:15 PM

Barbara C

I made them tonight and wish I had done it sooner! They are quite lovely!!! I thought maybe they could use some pecans so I added a few to the last cookies I baked but they don’t need pecans at all. This one is a definite keeper but I don’t think I’ll make it regularly. It’s a tad expensive considering the price of bacon. In a perfect world though….

Just made a batch, very good. I chickened out on the bourbon & only put 1/2 the amount ….. Regretting it now. I cut the sugar down ( did 1/2 cup of each ) still sweet enough.
Thinking of using maple bacon & maple bourbon next time.
Thanks for sharing this wonderful recipe.

Made a batch to share and my friends absolutely loved them. In my next batch I am going to double the Bourbon. There’s definitely a hint of Maker’s with the written proportions, but all my friends agreed it would be better with a little nudge more. Although that could just imply that all my friends are lushes.

postedOct 22, 2013 3:06 PM

Sarah

Could I make the dough ahead of time and store it in the fridge for a day or so, or would that alter the chemistry too much?

Another super post Lori. This is a recipe that you would never see in the UK. I think that the way that Bacon is perceived and used in the US is completely different, I often see it put with sweet things in the states, but never here. I am intrigued and will definitely be trying it.

Ok, I followed the Makers Mark instructions, the only difference I seen was the dark brown sugar. As for my review of the ‘cookie’ if you can call it that, as I see it if you like chocolate chip cookies and bacon you will like these. If you like chocolate chip cookies, bacon and Bourbon we should hang out and indeed these will rock your face off. I can’t say ‘cookie’ because it’s a trifecta of awesomeness unmatched by any other cookie. Make a double batch, the first one will not survive transport to the table.

postedDec 13, 2013 12:24 PM

Mary Ann

Possibly the worst cookie I ever made. I had to throw them out.

postedJan 12, 2014 7:13 PM

C. Simpkins

I tried these, but didn’t get enough bourbon flavor. Any hints? Also, I worry about shelf life with a pork meat ingredient. Should I eat –er–share, all within a day and then toss?

So you’ve discovered Markers Mark. It really is the only acceptable Bourbon in my opinion. I’m looking forward to trying this recipe!

postedJan 25, 2014 11:27 AM

Erika Engle

Hi Lori, I really enjoyed these cookies! Made them exactly as recipe directed the first time, (except for a blend of chips, since I didn’t have enough of any 1 type). I agree w/one commenter’s note about cutting back the sugar, likely because I use low-sodium bacon, so will use only 1/2c of each today. I also want to add a touch more liquor, as another commenter said. You should know that according to what I’ve read, all the alcohol does NOT bake out of the cookies. At the Honolulu Star-Advertiser, where I work as a reporter, one of my colleagues prepared a story about baking/cooking with alcohol. Her coverage said, citing the USDA, that alcohol retention is as follows: Stirred in and baked/simmered 15 minutes, 40 percent (retained) >> Stirred in and baked/simmered 30 minutes, 35 percent (retained). Will look for a way to send you the article (it’s a .pdf file). Thanks for the great recipe. I did a huge amount of research before baking a batch and yours is the one I chose! (I’ve followed you on Twitter for a really long time.)

postedDec 30, 2014 3:37 PM

Diane

I made these delicious cookies recently and added about 1/2 cup – 3/4 cup of Kraft Caramel Bits! I had some left over & thought I’d try . . . just a little more decadent and it also added some chewiness to the cookies. I also used my sea salt grinder and topped the cookies with a touch of salt before baking – looked pretty & one more flavor enhancer!